A classic Indian recipe to make grilled chicken. It can be mild, spicy or fiery, you decide. Chef Sanjay Patel shows how you can make it at home.

Ingredients:

1 lb. (500gm) chicken legs and thigh pieces on bone or boneless

2 tbsp. hung curd/plain thick yogurt or Greek yogurt

2 tbsp. heavy cream

1 tbsp. black pepper powder

2 tbsp. garlic paste

1 tbsp. green chili paste

1 tbsp. butter

1 pinch nutmeg

¼ sprig chopped cilantro

salt to taste

1 tbsp. lemon juice

Method

Preheat oven at 450°F.

In a mixing bowl stir together all ingredients except for chicken. Taste and adjust the seasoning according to your liking.

Marinate chicken pieces in the mixture and let it rest overnight in the refrigerator.

Remove the chicken from the marinade and brush with butter. Place the chicken on a rack in a roasting pan and bake it for about 30 minutes turning once in between or until the juices run clear when the chicken piece is pierced by a knife near the bone.

Serve with your favorite chutney and enjoy.

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Written by

Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K. Patel is executive chef at Milan restaurant in Milpitas, Calif.